You are invited to partake of whichever offerings you like; stay as long as you please. The food and beverages, conceived by chef Josh Habiger (of Catbird Seat fame) and mixologist Matt Tocco (The Patterson House, Rolf and Daughters) are so good you will want to do so.

Since its December opening, I have imbibed, dined and socialized at Pinewood on numerous occasions, at various hours. Each experience had its constants: a warm welcome at the reception, an escort to choice of seating, a focus on service from the staff clad in white shirts, jeans and teal accessories. (Dig the shoelaces.)

The vibe is American diner, inspiring the menu, too, although Habiger’s take on, say, pot roast (a sublime sous-vide preparation) or poached eggs (in a Mason jar with shaved truffles) does not qualify as your average diner fare. Here’s a capsule review of those visits, compressed to follow the cycle of a day. Call it a Pinewood Social diary.

7:45 a.m.

Caffe latte

Buckwheat pancakes with apple butter, eggs to order

Bacon-avocado-sprouts omelet

Early mornings are quiet and sunlit, tucked in a booth. Best to begin with a caffe latte. Rachel Lehman of Crema consulted; Pinewood uses her beans and methods. You can order from the marble bar, but a server will bring your cup.

Buckwheat pancakes! The stacks are light, yet have an earthy, nut-like depth of flavor. Especially good smeared with the apple butter. Eggs over easy are properly cooked to order; three-egg omelets are fluffy. The avocado-sprouts combo in the omelet is a tasty throwback to hippie food, except for that good bacon.

11 a.m.

The Good Sinner

Egg in a jar: mornay sauce, ham, truffle

Confession: I’ve long felt brunch is overrated. Perhaps the Good Sinner cocktail is changing my mind; the glass sparkles with its beguiling mélange of cava, pineapple, St. Germain liqueur, Pernod and vodka. Or maybe it’s the Mason jar holding the soft-poached egg spooned with mornay sauce, ham and shaved truffle. Maybe it’s the truffled aromatics that release when I open that jar. My eyes wander, as a server breezes by carrying a plate of fried chicken biscuits and gravy. Mer-cy. Next time, I’ll be a Bad Sinner and get that.

1:15 p.m.

• Ginger-lime-tonic

• Fried broccoli with aioli

• Lobster roll

• Grilled cheeseburger American

Enjoying a late lunch at a table toward the back, you can see the bowling alley through the glass, the turquoise neon glow of the Pinewood Social sign illuminating the lanes. Tocco’s beverage program offers some intriguing non-alcoholic options. If you like a touch of cinnamon with citrus and berries, we recommend his blackberry soda. But the ginger-lime tonic is bright and bracing, bold on the ginger.

Share the fried broccoli appetizer. Crackly florets dusted with sea salt and lemon zest come with a dipping sauce that is slightly sweet and garlicky.

It feels indulgent to order the lobster roll. The buttered split-top bread is bonafide New England style. Habiger’s lobster meat is scarcely dressed with celery, lemon and celery salt, enough to amplify that sweet lobster taste. The side of cauliflower quinoa salad is no slouch, either.

At the other end of the dining spectrum is the grilled cheeseburger, but no less pure Americana. It is a classic construction: lettuce, onion, pickle, mayo and mustard, a juicy beef patty griddled and with American cheese. The fries rock.

3:45 p.m.

• Hot elderflower and osmanthus tea

The long communal table outfitted with reading lamps and plugs feels like it belongs in a library. It’s a good place to sit and work. But you don’t have to be quiet. And you have a server who will keep you hydrated (a glass milk bottle is filled with cool fresh water, a never empty water glass). Afternoon tea is pleasant. Civilized. Treat yourself to a cup.

5:30 p.m.

District 9, Marathon Manhattan cocktails

• Things on toast

Center stage, the copper-topped bar commands the room, a convivial spot to visit with friends and view bartenders’ showmanship. Having introduced The Patterson House to Nashville five years ago, the Goldberg brothers and team are well-versed in the art of the cocktail. Rye and citrus imbue both our cocktail choices, fine pours with vast differences: My companion’s Manhattan Marathon includes Corsair’s Triple Smoke, orange bitters and cherry in the swirl; my District 9 has absinthe, lemon and orange lacing the whiskey.

Habiger’s “Things on Toast” go well with our drinks. With a choice of six tartine toppings, we would be hard-pressed to choose a favorite. Maybe country ham-mascarpone-pepper. No, white beans and parsley. Or steak tartare. Yes, you may get one of each!

7:30 p.m.

• Smoked trout dip, lavosh crackers

• Marinated beets

• Mushroom pot pie

• Grilled pork chop

• Pot roast

• Roasted brussels and bacon

• Bourbon-cherry pie

In considering the fare for Pinewood, Habiger researched the archives of menus at the New York Public Library. His dinner selections resound with dishes from another time, but he has given them a modern voice. Old school made anew.

His sous-vide preparations of meat yield luscious, deep-flavored results. Our party marvels at the deconstructed pot roast entrée, immeasurably tender, lightly napped with gravy (more like demi-glace), plated with carrots and sweet baby turnips. The pork chop, bone-gnawing good, comes with an Old World assembly of sides: spaetzle, glazed red cabbage and apples, making a satisfying meal.

But the surprise favorite of our party is the mushroom pot pie, a medley of shiitakes, creminis and root vegetables in a umami-rich brown sauce, baked under a flaky puff of pastry.

Another note: Don’t pass up the marinated beets, which have two delicious embellishments. Alone, the grilled leek vinaigrette highlights the beets’ earthy sweetness, but the toss of frisee, microgreens, dill and chives elevates the dish with fresh, spring garden tastes.

Desserts take a back seat at Pinewood, but all eyes widen at the cherry pie. It’s like a model for a Wayne Thiebaud painting. On a retro china plate, this fat wedge of bourbon-soaked fruit baked in a buttery crust is sidled by a pom-pom of whipped cream. From all sides of the table, forks fly.